New β-Carotene-Chitooligosaccharides Complexes for Food Fortification: Stability Study.

ABSTRACT: The application of β-carotene in food industry is limited due to its chemical instability. The drawback may be overcome by designing new delivery systems. The stability of β-carotene complexed with chitooligosaccharides by kneading, freeze-drying and sonication methods was investigated under various conditions. The first-order kinetics parameters of the reaction of β-carotene degradation were calculated. The complexation improved the stability of β-carotene at high temperatures and ensured its long-term stability in the dark at 4 °C and 24 °C, and in the light at 24 °C. In water solutions, the best characteristics were exhibited by the complexes prepared by freeze-drying and sonication methods. In the powder form, the complexes retained their colour for the period of the investigation of f

SUBMITTER: Bockuviene A 

PROVIDER: S-EPMC7353500 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature